Kodbale / Kadboli

Festivals are all about good food, right? I love both savory snacks and sweets like Rava Ladoo made during Diwali. This year, one of the crunchy snacks I made was Kadboli. Some call this gluten free ring shaped snack as Kodbale.

Rice Flour - 2 cups
Split Dalia/Phutane/Roasted Chana Dal - 1/2 cup
Unsalted Butter/Loni - 1/4 cup (4 tbsp)
Carom Seeds/Ajwain/Owa - 1 tsp
Sesame Seeds/Til - 1 tsp
Turmeric/Haldi - 1/2 tsp
Cayenne Pepper/Red Chilli Powder - 1 tsp
Sugar - 1 tsp

How to prepare Kadboli:
  • Grind split dalia, carom seeds, sesame seeds to a fine powder in a blender/mixer. In case, you are wondering what is Phutane, below is a picture.
Phutane or Dalia
  • Add butter in a dry microwave safe bowl. Microwave it for 30 seconds so that the butter melts. Alternatively, you can melt it in a pan on a stove top.
  • In a mixing bowl, add melted butter, rice flour, ground dalia powder, turmeric, cayenne pepper, salt and sugar. Mix all the ingredients well. Now add hot water little by little to form a soft dough. You will need about 3/4 cup water.
  • Take a small ball of the dough and roll them between palms. Shape it like a ring as shown in the picture below.
  • Form 3 or 4 rings and deep fry them. Remove them from medium hot oil when the bubbling of oil decreases. Let them cool and taste for salt, sugar and chilli powder. If kodbali breaks in oil, add more rice flour to the dough. Repeat the same for the dough.
Store Crunchy crispy Kodbali in an airtight container after cooling.


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